Spice fried chicken with corn salsa

Preheat oven to 200C/180C (fan forced).

To make the salsa, place the corn cobs onto a baking tray and roast in the oven for 30 minutes. Remove and allow to cool. Peel husk from cobs and using a sharp knife remove corn kernels.

In a small frying pan add a tablespoon of olive oil and cook the onion, garlic and green chilli until softened. Add the brown sugar and the corn kernels and cook for 5 minutes. Remove from the heat add remaining olive oil and allow to cool.

Place chicken into a large bowl. Add the buttermilk and leave to stand for 30 minutes.

Combine remaining ingredients in a large bowl.

Remove the chicken from the buttermilk and coat in the flour mix, ensuring it is coated well.

Heat oil in a deep pan or deep fryer until 175C (or until a cube of bread browns in 30 seconds). Deep fry the chicken, in batches until cooked through, brown and crispy. Drain on absorbent paper and keep warm, loosely covered with foil.

Serve hot crispy chicken with the salsa on the side and wedges of lemons and limes.